nonna’s coniglio brasato recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Elisa›Nonna’s Coniglio Brasato Recipe

Nonna’s Coniglio Brasato Recipe

Inspired by Elisa
Time3h
Serves4

braised rabbit – sauerkraut, sage, grilled polenta

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Ingredients

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Braised Rabbit

Sauerkraut

Grilled Polenta

Method

Braised Rabbit Preparation

  1. 1

    Sear the Rabbit

    In a large pot, heat olive oil over medium-high heat. Season rabbit pieces with salt and pepper, then sear them until browned on all sides. Remove rabbit and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

  3. 3

    Deglaze and Braise

    Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes, then return the rabbit to the pot. Add chicken broth and sage. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until rabbit is tender.

Sauerkraut Preparation

  1. 4

    Heat the Sauerkraut

    In a small pot, combine sauerkraut and caraway seeds. Heat over low until warmed through, about 10 minutes.

Grilled Polenta Preparation

  1. 5

    Cook the Polenta

    In a saucepan, bring water and salt to a boil. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 30 minutes.

  2. 6

    Chill and Grill the Polenta

    Stir in olive oil and parmesan cheese. Pour polenta into a greased baking dish and let it cool completely. Once set, cut into squares and grill until golden brown on both sides.

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